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Easy Blueberry Muffin Recipes

Easy Blueberry Muffin Recipes

Soft, bakery-style blueberry muffins with a tender crumb, bursts of juicy berries, and a light crunchy sugar top. Perfect for breakfast or a quick snack.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp fine salt
  • 1 cup milk room temperature if possible
  • 0.5 cup unsalted butter melted and cooled
  • 2 large eggs lightly beaten
  • 1.5 tsp vanilla extract
  • 1.5 cup blueberries fresh or frozen; if frozen, do not thaw
  • 1 tsp lemon zest optional but brightens flavor
  • 1 tbsp all-purpose flour for tossing blueberries
  • 1 tbsp turbinado sugar for topping; optional

Instructions

Preparation Steps

  • Preheat oven to 400°F. Line a 12-cup muffin tin with liners or lightly grease.
  • In a large bowl, whisk together 2.0 cups flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk milk, melted butter, eggs, vanilla, and lemon zest until smooth.
  • Pour wet ingredients into dry and stir gently just until combined; do not overmix.
  • Toss blueberries with 1.0 tbsp flour, then gently fold into the batter.
  • Divide batter evenly among muffin cups (about 0.75 full). Sprinkle tops with turbinado sugar.
  • Bake 18 to 22 minutes, until golden and a toothpick inserted in the center comes out clean.
  • Cool in pan 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Notes

For extra tall muffin tops, rest the batter 10 minutes before baking. If using frozen blueberries, fold in straight from the freezer and extend bake time by 2 minutes if needed.